Coarse grains are relative to the flour and rice we usually eat, such as polished rice and white flour. The reason why coarse grains are called "coarse grains" is that they have not been finely processed, but have retained the hard outer layer of grains and have a rough taste. Coarse grains are characterized by short growth period, small planting area, special planting area, low yield and generally rich nutrition.

According to different morphology, coarse grains can be divided into three categories: 1, and cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats and wheat. 2, miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas and so on. 3. Tubers: sweet potato, yam, potato, etc. With the improvement of living standards of urban and rural people, coarse grains and their processed products are increasingly favored by people.

It should be noted that coarse grains should be eaten step by step, and a sudden increase or decrease in the consumption of coarse grains will cause intestinal reactions. For people who usually focus on meat, in order to help the intestines adapt and increase the intake of coarse grains, it is necessary to step by step and not rush.

Flour and rice, coarse grains. Eating a single variety of food for a long time is easy to cause malnutrition. Pay attention to collocation, such as corn flour and buckwheat flour, which can be steamed into cakes or steamed bread with flour, and corn mixed with appropriate amount of soybean flour can be made into steamed bread to eat.

Remember to drink plenty of water after eating coarse grains, because the cellulose in coarse grains needs enough water to ensure the normal digestion of gastrointestinal tract. But pay attention to drinking water in moderation, because drinking too much water is not easy to digest cellulose.